Buffalo Chicken Dip

This creamy, spicy, and cheesy Buffalo Chicken Dip is perfect for parties and gatherings, delivering wing flavor without the sticky fingers.

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 320

Main Ingredients

3 large boneless, skinless chicken breasts (about 4 cups shredded cooked chicken)
8 oz full-fat cream cheese, softened and cubed Use block cream cheese, not whipped.
1 cup ranch dressing
1 cup Buffalo hot sauce, such as Frank's RedHot
1 tsp garlic powder
1 tsp freshly ground black pepper
1/2 cup chopped green onions or fresh chives
1 1/2 cups shredded mozzarella cheese, divided Shred your own cheese for better melting.
1 1/2 cups shredded sharp cheddar cheese, divided Shred your own cheese for better melting.
Cooking spray for greasing the baking dish

Preparation

Preheat the oven to 350°F (175°C). Spray a 9×9-inch baking dish lightly with cooking spray.
If not using pre-cooked chicken, boil, bake, or poach the chicken breasts until fully cooked. Shred the cooked chicken into bite-sized pieces.
In a medium saucepan over medium-low heat, add the cubed cream cheese, ranch dressing, Buffalo hot sauce, garlic powder, and black pepper. Stir continuously until the sauce is smooth and creamy.
Remove the saucepan from heat and stir in the shredded chicken, green onions, 1 cup of mozzarella, and 1 cup of cheddar.
Transfer the mixture into the greased baking dish and spread it evenly. Top with the remaining mozzarella and cheddar.

Cooking

Bake in the preheated oven for 20 to 30 minutes, until bubbly around the edges and the cheese is fully melted. For a golden top, broil for an additional 2 to 3 minutes.
Let the dip cool for 5 minutes before serving.

Use rotisserie chicken for a quicker option, and feel free to adjust the Buffalo sauce according to your spice preference.